Cheese Quesadilla Recipe

Wash and scrub potatoes well. Leave skins on for texture if desired. Cut each potato into 1/3-1/2 inch thick sticks for fries; try to keep pieces similar size for even cooking.

Pat the cut potatoes dry thoroughly with paper towels or a clean kitchen towel to remove excess moisture—this helps them crisp.

Preheat oven to 220°C (425°F) if roasting. Toss potatoes in a bowl with 3 tablespoons vegetable oil, 3/4 teaspoon salt and 1/2 teaspoon paprika (if using) until evenly coated.

Spread fries in a single layer on a baking sheet lined with parchment paper or a lightly oiled sheet. Roast for 25–30 minutes, flipping once halfway through, until golden brown and crisp. If frying: heat 2–3 cups neutral oil to 175°C (350°F) in a deep pot and fry in batches 3–4 minutes until golden; drain on paper towels and season with salt immediately.

Keep fries warm in a low oven (about 95–120°C / 200–250°F) while you make the quesadillas.

Shred the cheddar if not pre-shredded. Mix shredded cheese with 1/4 teaspoon black pepper if using. This ensures even melting and a touch of seasoning.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat the surface; wipe off excess with a paper towel if it pools.

Butter one side of each tortilla lightly with the unsalted butter (about 1/2 tablespoon per tortilla). The buttered side will go against the skillet for a golden exterior.

Place one tortilla buttered-side down in the hot skillet. Immediately sprinkle about 1/2 cup shredded cheddar evenly over the tortilla, keeping the cheese slightly inside the edges to avoid spillover.

Top with a second tortilla, buttered side up. Cook 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt.

Carefully flip the quesadilla with a spatula and cook the other side 1.5–2 minutes until golden and the cheese is fully melted. Reduce heat slightly if the tortillas are browning too quickly before the cheese melts.

Transfer cooked quesadilla to a cutting board and let rest 1 minute. Cut into 4 wedges with a sharp knife or pizza cutter. Repeat to make the remaining quesadillas (total 4 tortillas = 2 quesadillas if stacking two per; adjust stacking to make single-layer quesadillas if preferred).

Keep finished quesadillas in the warm oven alongside fries for up to 10 minutes before serving to maintain crispness and melted cheese.

Place fries on the plate beside the quesadilla wedges. Add optional sour cream and salsa in small ramekins or spoon alongside. Garnish with chopped cilantro if using.

Serve immediately while quesadilla cheese is hot and fries are crisp.